Tuesday, May 29, 2012

Lemon Blueberry Ricotta Cake

I've been craving Starbucks lemon pound cake lately. It's so dang good. How ever I had some blueberries and ricotta and a slew of fresh lemons so I took the recipe I was going to use for pound cake and tweaked it to this. It turned out to be a nice lemony cake with all the yummy blueberries on the bottom. YUM!!!
Ingredients
1 Box Yellow Cake Mix
1 Box Instant Lemon Pudding
4 Eggs
1/2 Cup Oil
1/2 Cup Milk
8oz Ricotta Cheese
4 Tbs Fresh Lemon Juice
Zest of 1 Lemon
1 Pint Blueberries


Preheat oven to 350 degrees F. Grease a 13x9" baking dish. Set aside. Mix cake mix and pudding mix in a mixing bowl. Add eggs, oil, milk, ricotta cheese, lemon juice and lemon zest. Beat with and hand mixer on medium speed until no longer lumpy about 2 minutes. Fold in blueberries gently and pour into baking dish. Bake for about 27 minutes or until tooth pick comes out clean. 


See This Over at Weekend Potluck

3 comments :

  1. That looks so good and super easy! Can't wait to try it!

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  2. This sounds delicious! I love lemon and blueberry together.

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